超高压技术辅助优化牛皮胶原低脂牛肉饼工艺
高艳蕾, OJANGBA THEODORA, 杨超, 王拙, 张丽, 余群力, 郭兆斌
Ultra-high pressure technology assists optimizing the process of cowhide collagen low-fat beef patties
GAO Yanlei, OJANGBA THEODORA, YANG Chao, WANG Zhuo, ZHANG Li, YU Qunli, GUO Zhaobin
食品与发酵工业
.
2022, (2): 86
-93
.
DOI: 10.13995/j.cnki.11-1802/ts.027208